This fragrant dish is lightly spiced with caraway, fennel, mustard seeds, cumin and smoked paprika.
Last week, my community veg box included the most enormous savoy cabbage. With all the wet and cold weather we have had, I could not think of anything better to do with this than this Spicy Cabbage Hotpot.
A budget meal to which I added haricot beans for protein.
This fragrant dish is lightly spiced with caraway, fennel, mustard seeds, cumin and smoked paprika. It is perfect served with garlicky mash potatoes.
Spicy Cabbage Hotpot [vegan] [gluten free]
- 900 g savoy cabbage
- 2 large carrots
- 1 medium onion
- 4 garlic cloves
- 800 g can haricot beans
- 400 g can chopped tomatoes
- 2 tsp ground cumin
- 1 tsp caraway seeds
- 1 tsp fennel seeds
- 1 tsp black mustard seeds
- 2 tsp dried oregano
- 2 tsp smoked paprika
- juice of 1 lemon
- 500 ml vegetable stock [US 2 cups]
- olive oil
- salt & pepper
- Heat some olive oil in a large saucepan.
- Add finely the chopped onion and crushed garlic. Fry for one minute. Add the caraway seeds, fennel seeds, mustard seeds, smoked paprika, ground cumin, oregano along with the carrots cut in 1/2 cm thick slices [0.2 inches].
- Fry all together while you prepare the cabbage.
- Roughly chop the cabbage in 2 cm slices [0.6 inches]. Discard the hard core.
- Place the cabbage in the saucepan, followed by the chopped tomatoes and the stock. Cover and cook for around 10 minutes under medium heat.
- Stir well so the cabbage cooks evenly. Remove the lid.
- Rinse and drain the haricot beans. Add to the saucepan, mix well and cook uncovered for another 10 minutes or so until the vegetables are cooked.
- Season with lemon juice, salt and pepper.
- Serve with mashed potatoes (for extra flavour, I like to add plenty of garlic and some chopped parsley to my mash).
I cannot wait to see your posts!